【去你家做生魚片】到華僑市場 前鎮魚市採購 南部的海鮮挺便宜的

【去你家做生魚片】到華僑市場 前鎮魚市採購 南部的海鮮挺便宜的

This membership event is going to Tainan I came to the fish market in Qianzhen, Kaohsiung to buy ingredients for the event I also invited another group of members to hang out together What a big afternoon fish But we can’t buy this now. It’s too long. Because we have limited equipment now. So you never came? So you are from Kaohsiung? I am from Kaohsiung Isn’t that sir? He married to Kaohsiung I married in Kaohsiung He married from Tainan Tainan, that’s very close too. Tainan is very close to Kaohsiung. Grape shrimp spindle Seven Star This is a rice digger. That’s nice. Do you want to buy it? Do you want to buy (the whole basket) at one time? No need, you can buy a few tails of this. Hey, wait a minute, there’s a big horse head over there. This horse head is so big I want to buy this horse head. Do you want this one? Hey, how much is this? One kilogram 550 kilograms. May I have a look at this? Be careful! Be careful! This is very fresh. Beautiful Yes, yes. We are all freshly caught. Okay, help me weigh it. 690 I have a bag. Penghu famous fish Yes, digging rice. Steaming is first-class steaming This horse head is very big What you bought before doesn’t seem to be that big. Yes, and 550 per kilogram. Frankly a little scary So you don’t have to buy anything in particular. Okay, okay, okay, I can introduce you. The last time I went to Donggang for the first time Didn’t he order a plate? Reed shrimp So are you going to buy it for him? Here it is. I think I can buy some for him. This one. This 350 This 450 This size is larger. This 500. Please help me weigh this basket 1050 thousand dollars Three catties OK One thousand dollars is enough Ouch, there’s a macula here This is grouper. I’ll go around again. If you build a place you haven’t been to before We’re going to loop it around. Take a look at what kind of fish are there today, there are more I think this leucorrhea is very beautiful. The white Gan from Xiaowei? That fish is delicious Raw food is delicious. The raw food of the trevally family is delicious Cooked food is a little hard I don’t think there are many fish today. That’s not much. There were a lot of fish last time I was here I feel less like this today I think it should be the last day of the holiday Rest tomorrow. Closed on Mondays Do you want to try to match it tomorrow? Today is like saying to dump things quickly. Otherwise the fish will be frozen Not necessarily not necessarily In fact, if the fish is well preserved Leave it for two or three days. The average consumer cannot see the difference. But I feel so small In fact, it’s pointless to catch it There’s not much meat. You see those fish are small Look at that plate! And that bamboo pod, is there any? The mackerel? That one is only 5 yuan and 10 yuan at the end. But nothing. No meat Some people will especially like this small fish Because it tastes young Very thin they might say 5-6 only put one plate And they’re all lined up. steam Then scrape like this with a spoon Taiwan uses salt to bake more Yes, but this one is drier after baking There’s no meat at all. I think steamed is better. There’s a little firefly squid over there, rotten It’s that I had that very small roll in the film before. That’s it. That’s super cheap. The firefly squid kind? It’s not actually a firefly squid It’s not a firefly squid. It’s not like the firefly squid. What stream is that? That’s it Some of them are called Mudou. We call it rotten over there. There is also a place called Young Curls It’s just a little, little lock tube. Small roll Yes, the same kind. This is the largest size. That’s cheap. Because either this is the place of origin It will be much more expensive to buy in Yilan. Okay, two catties a jin. This is big smoke I want to buy two tails. Go back and cut everything for Xiao Fang Do you want to buy it? This is only 50 (one kilogram). April is the best season You’ll lose weight in the summer Old girl Here, here. Good to 180 The boxes are neatly packed and farmed. Is this a red fish? It’s actually from the snapper family Yeah, it’s actually pretty delicious. Yes, because it was raised a little small. If you cook raw food, I think my meat intake is too small. Yes, yes, yes. I want a bigger one. Wow, what a big stinky belly Be careful not to get stabbed How much is this? To sell 350 Beautiful Look at this. It’s huge But it could be flatulence No, it’s fat. Is this fat? Haha, isn’t it flatulence? Hahaha. Won’t turn It won’t float. This is the five poisonous fish Don’t get stabbed by its dorsal fin It hurts. But this vegetarian fish has a fat belly It stinks like a belly Stomach is oily The ones in the north are not that big, they are so small. Its eyes are convex, OK? Take both tails These fish are really cheap Cheap Just different Taiwan is small But there are still east and west fish in the north and south that are very different. Look, there’s Sayuri over here. This is beautiful. How do you take it? Just iron it directly. How much is this? 100 yuan per kilogram. It doesn’t seem to be from that day. But it’s so cheap! I’m a little hesitant I’ll wait if See better I might still come back and buy it. Wow, this is beautiful. This should be the freshest of the day. I’ll ask the boss. I asked the boss This just came out. Qianzhen fish market is still under renovation Each time It’s better than the last time. The floor in the field just now is much better than before When completed, it should be the best fish market in Taiwan Back to my classmate’s house in Kaohsiung to deal with the fish This is a stinky belly with star spots. The common name is Elephant Fish It looks like turning into bitter The Chinese name for transforming into bitter is money fish. Many people make the mistake that the two are not the same. Stinky belly has a very hard dorsal fin It hurts. Taiwan has a ranking of the top five poisonous fish Stinky belly ranks fourth But I think the dorsal fin of stone bream is also very scary I made a movie of smelly belly sashimi a few years ago At that time, a Hong Kong person left a message saying that a stinky belly is called mud They say that Nimeng grew up eating shit So you can’t make sashimi with smelly belly. I broke the eggs It’s a pity. The opening in its abdomen is a little small Pull the hand to dig down the abdomen hard As a result, the eggs were broken The stinky belly of the fish has nothing to do with eating shit Smelly bellies eat seaweed The internal organs were not taken out immediately when caught. Seaweed ferments out of the stomach Contaminated to the abdomen will stink Many fish have stomach odor Eagle bream, black, white, flower-bodied chicken. But it’s nothing in front of Brother Black Pig This tail is male, this is fish white Smelly belly sashimi is delicious Fat rich fleshy Q bomb I feel a bit like it’s nothing I used to eat local silver snacks when I went to Penghu I ate stir-fried dried stinky belly fish once That peculiar and strong smell is really amazing. It’s just that no one is eating at the moment Finally, I packed it back to the homestay The old man doesn’t eat either I finished it all with beer Awesome, if you have the opportunity to go to Penghu, you must try it. If you don’t eat it, you must eat it for your friend. Let him know what true seafood control is This white horse head is almost 1.2 kilograms The body is in very good condition And the price makes me feel like I’ve found a treasure In different fishing port markets, there are opportunities Buy completely different seafood The internal organs are empty and half of the food has not been digested No postulate ratio is really good There is such a big horse head in such good condition Naturally, it was burned in vertical scales. The big horse has few heads, and it is laborious to fetch fish That’s why very upscale restaurants do this. I wrap all these fish Soak it in the fridge I brought Only two kinds of fish are not enough The next day, I went to the overseas Chinese market in Donggang to find some more This is Triangle Boy That fish There’s also some farmed fish. All good but a little ordinary Not what I want. The fish in this stall are good, but they are all too small The fish here only put half ice cubes The ice retention effect is not enough There’s a lot of crustaceans and shellfish I want to buy something for lunch first This sea melon seed is very dark in color Yilan is light in color, I don’t know if it’s the same kind. This is expensive to buy in Hokkaido The soup is completely tasteless after cooking Same food in different regions The price and taste are different. Although we know it is the same But always curious to try There are fierce shrimp monkeys, but they’re tiny. Blanched to remove the shell meat, only a little bit There are blood clams Yilan doesn’t sell this, I want to eat it. I’ve only eaten two or three before I don’t know if this is a Japanese red shell. Or clams in raw pickles in Chaoshan Looks alike, has hair on the shell I think in addition to eating delicious food Go to different regions to find Different ingredients Also a great experience If you can find some unprocessed ingredients It’s an incredible experience. The uncertainty of ingredients Differences in cooking style There is also the superposition of the experience of the person who eats it. This is the underlying framework of the seafood YT film But of course, passion and sincerity are also important The sincerity of treating others This male relatively hard Will one be fine? Just one. And that’s expensive. This is only 220. It’s not too bad. Then buy another one. How about this? It’s jumping very seriously Yeah, OK. Come 430 The two flower crabs just now are only 430. I only dared to buy one I haven’t eaten flower crabs for a long time, and the price is very good. That’s a lot of tuna byproducts. Eyes, chin bone, sea pig feet, fish maw I also prepared lemons for washing my hands Because red meat smells bad. I don’t see anything suitable. I’m looking for a valet to eat first The flower crab is calling me Fried nine-story tower Hey fried nine-story tower How do you suggest to do this? I don’t have this. Oh that water is scalding Then you just dip it in ginger vinegar sauce It’s got sauce on it. Do you want fried rice or fried noodles? Fried rice Want a fried rice Okay, one serving can be eaten for about two people. Is that fish fried? Yeah, just one? Sure. It should be enough. We have 5 dishes Yeah, that’s it. Okay first Good sashimi, do you need it? Would you like a plate of sashimi? No need, it’s only 200. Ok it doesn’t matter You can refer to it and think about it. Thanks. Thanks. Good Q, this is delicious It’s very elastic to bite down The umami is very full This is delicious Thanks. Take a look at this. The boss said that this is directly scalded and dipped in sauce to eat. It doesn’t seem to protrude. Dipped directly So special taste It tastes tougher. It should be said that the taste is more solid But I think the fresh sweetness is a bit off But it tastes good. It’s not empty. It’s all meat in the middle It has a little bit of that abalone taste. This is delicious oh this is really delicious Only 200 is much cheaper than I thought. I don’t like it. Hahaha That’s okay, I’ll just eat it here. I ate it last time. This is delicious, you see Soft Melt in your mouth It just melted. Peel another one. It’s very soft and tender inside. However, it’s crispy fried outside. I think this CP value is very high Anyone who doesn’t like fish should be able to accept it The unit price of flower crabs in the northeast corner is very high. I don’t know why. I like to eat this kind of chrysanthemum crab very much, its meat is very filling I think I eat it every time I come to Donggang The last time I ate it was in Donggang too The seafood store next to it. This flower crab eats meat It has no cream. It has less paste. The best part of eating meat is the hind legs. The leg meat is very delicious sweet Not bad. This flower crab eats this solid sensuality Just pick it slowly with chopsticks If you bite your teeth casually like this The bone in the middle of it will be integrated with the meat And we’re going to do that as we eat. Bah Spit like this It will affect that like this. The feeling of eating It will be much worse Just slowly pick up this meat So you have to be patient. Then you can eat it slowly when it’s cold. The meat in the front Those who don’t like it find it super troublesome I’m the one who has the patience to eat crabs slowly Continue to look for ingredients when you are full There seem to be more things in the afternoon I buy money eel to cook rice noodle soup This Chinese name is naked breasts. Fish skin has a lot of gum and makes soup very well. I have hairtail stock. It’s a great match. The shrimp stall next to it just came in carob relatively small This starfish is huge Bought to make sashimi No need to kill Do you want to remove the scales? Ask him to help you scale Buy some sweet shrimp and some croissant shrimp each. Is that enough? Good enough Just take 600 for 610 Peel it like this, shake it around, pull the meat out You pick cards with big tails. You are useless You pick cards with big tails. Fresh? Come back and deal with the fish That money eel just now had very sharp teeth When you buy it back to clean the blood and internal organs It hurts to get scratched. Be careful! There are a lot of star chicken fish in the central and southern regions. But it’s the first time I’ve seen it so big Frankly speaking, this fish tastes ordinary I don’t think it’s very distinctive. But if you are big, there may be surprises. So far there are five kinds of fish My brother is taking me to catch the sea tomorrow Find some wild shellfish I came to Kaohsiung before He took me fishing for wild oysters, powder shake Members must have never eaten This fish is too long, cut off the head and ripen it Because it is impossible to buy it the day before the event. In case you don’t buy the ingredients Just open the skylight This is carob shrimp, I’ll buy some for members to eat You can get both Yilan and Donggang When I first moved to Yilan, I saw palm-length croissants. Now the size is very small, and the fishing is too dense. I personally prefer to eat raw Cooked this is nothing special The shrimp flavor is not as strong as the rouge shrimp The official Chinese name is langoustine. The croissants have crayfish feet in two colors. I don’t think it’s a single species. The shrimp shells are all the same, very hard. Full of spikes Hey, Perpetual Boy has arrived, right? The sight of blue horned shrimp eggs gives me a hearty meal Output like crazy in a movie showing what’s going on In addition, this is a yellow paste sweet shrimp. Yilan occasionally sees This is my favorite shrimp. Its orange shrimp paste is delicious. The shrimp is rich and the meat is sweet And the little sweet shrimp frozen outside It’s a completely different taste This must also be made raw. The movie is too long and the completion rate is very low. Continue in the next episode

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